If you could eat one food every day for the rest of your life, what would you choose?
Someone asked me this the other day and I found that I couldn’t narrow it down to just one. I have a few favorites of which include: french fries, chips and salsa, and potato chips (the food of champions, yes, I am well aware). But on the top of that list would have to also include pizza. Good grief, why isn’t something like swiss chard or blackberries one of my choices? Well, the belly can not tell a lie and I have sworn my love to pizza…even if it is gluten-free.
Apparently bready, greasy, fried foods are the sure way to my heart. What can I say? I am a salty kind of broad. Now I am keeping my fingers crossed that there are more people out there reading this that are right alongside with me…
Pizza Dough Recipe
Gluten, egg and dairy free
Makes 3 6″ individual pizzas
- 1 envelope instant dry yeast
- 3/4 cups water, 110 degrees F
- 1 tsp sugar
- 1 Tb olive oil
- 2 tsp apple cider vinegar
- 1/2 c. superfine brown rice flour
- 1/2 c. sorghum flour
- 1/2 c. arrowroot powder
- 1/4 c. potato starch
- 1 tsp baking powder
- 1 tsp salt
- Combine yeast packet into warm water. Add sugar and lightly mix until dissolved. Allow to sit for 10 minutes to proof (become foamy).
- Add vinegar and oil to proofed yeast mix.
- Combine the flours, starches, baking powder, and salt in a medium bowl. Whisk until completely combined together.
- Add flour to wet mix slowly until a firm ball is formed. Gently knead until as smooth as possible.
- Grease a large bowl, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour.
- Turn the dough out onto a lightly floured surface and divide it into 3 6″ pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.
- Preheat oven to 450 degrees. Add toppings to your pizza as desired and baked for 20 minutes.